Peruvian-Style Chicken Thigh & Sweet Potato Stew

Before you start cooking, take your chicken out of the fridge, open the packet and let it air

Peel and cut your sweet potato[es] into bite-sized pieces

Dice your tomato[es]

Peel and finely chop (or grate) your garlic

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium-high heat

Once hot, add your ground cumin and ground coriander and cook for 1 min or until fragrant

Once fragrant, add the diced chicken thigh to the pan with a generous pinch of salt and cook for an initial 2-3 min or until starting to brown

Once browned, add the diced tomato and chopped garlic and cook for a further 1-2 min or until the tomato has softened

Boil a kettle

Meanwhile, dissolve your chicken stock mix, tomato paste and chipotle paste (can't handle the heat? Go easy!) in 700ml [900ml] [1.2L] boiled water – this is your spicy stock

Once the tomato has softened, add the chopped sweet potato, spicy stock and quinoa to the pan and cook for 15-20 min or until the sweet potato is tender and the chicken is cooked through (no pink meat!)

Meanwhile, chop most of your coriander finely, including the stalks (save a few whole leaves for garnish!)

Once the chicken is cooked, add the chopped coriander to the pan and give everything a good mix up

Season with a pinch of pepper — this is your Peruvian-style chicken thigh & sweet potato stew